Another recipe from Dispatch, Kansas, from the kitchen of Gary VanderGiesen, how's that for a good Dutch name?

3 to 3 1/2 cups flour
1 package yeast
1/4 cup sugar
1 teaspoon salt
1 cup very warm water
2 tablespoons butter
1 egg

Topping:
1 cup brown sugar
1 cup whipping cream

Filling:
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup soft butter

Blend 1 1/2 cups flour and remaining dough ingredients for 3 minutes. Sift in 2 cups flour. Knead 1 minute. Roll out and pour on the filling. Roll up, cut into rolls and put in a greased 9 by 13 pan with the topping over the top. Let rise 35 - 45 minutes. Bake at 400 degrees for 20 minutes.

I'm going to try these some time this weekend, half a recipe, though.

On the other end of the spectrum are these rolls I've made before:

Overnight Cinnamon Rolls

1 package yeast (scant tablespoon)
3 cups warm water
1 cup sugar
1 teaspoon salt
1/2 cup melted shortening
2 eggs
8 - 10 cups flour
1 cup (or less) white or brown sugar
1/2 cup (or less) melted butter
Cinnamon

Starting at 5 pm, dissolve the yeast in 1 cup warm water to which 1 tablespoon sugar has been added. Put 2 cups water, 1 cup sugar and the melted shortening in a large bowl. Add eggs and mix well. Add the yeast mixture. Work in the flour to make a dough that is workable (fairly soft). Do not let the dough get stiff. Cover and let rise, working down each hour until 10 pm. Roll the dough out on a floured surface into 2 rectangles, about 1/2 inch thick. Brush on the melted butter and sprinkle with cinnamon and sugar. Roll like a jelly roll starting at the wide side. Cut in 1 inch slices. Place in greased pans. This recipe fills 5 8 -inch standard pans or three 9 by 13 inch pans. Cover the pans with a towel and let set on the counter overnight. Next morning bake 15 to 25 minutes at 350 degrees. Frost with powdered sugar icing.

Recipe may be halved, and unfrosted rolls may be frozen.